If you've lived in Seattle long enough (or at least spent enough time in the city), chances are you've probably got at least one or two go-to restrooms. Maybe it's a coffee shop where they're not so stingy with the key, maybe it's a shopping area with kind clerks who look the other way -- whatever the case, in a city with next to no public facilities, it's important to have a few spots chambered. Or, you could consult this really, really helpful Google map, which also features comments from users.

Place the warm water in a large mixing bowl. Add the 1 tsp of sugar and the 2 Tbsp of yeast and let stand to proof for 5-7 minutes.

Mix the flour, salt,cinnamon, ginger, nutmet, cloves, and brown sugar on low speed until just combined. Add in the pumpkin puree, egg and mix well until the dough comes together. It will be a bit sticky.

Oil a large bowl. Place the dough in the bowl and turn to coat all surfaces with oil. Cover with a towel or plastic wrap and let sit in a warm area for 1 hour, or until the dough has doubled in size.

Punch the dough down and let it rest for a moment while you flour the counter or large cutting board.

Roll out the dough to approximately 14×21 inches.

Mix the filling ingredients together and with a knife, gently spread the filling over the dough. Starting with the long end, roll the dough up, trying to prevent any large air gaps. Pinch the ends to seal. Cut the dough into 1 inch rounds.

Grease an 11×9 inch baking dish on the bottom and sides.

Lay the rounds, cut side down, in the dish, leaving plenty of space on all sides (3 should fit across and 4 or 5 should fit length wise).

Preheat the oven to 350.

Cover the baking dish and let the rolls rise in a warm location for 45 minutes to an hour or until the rolls have risen enough that they have expanded to fill the pan.

Bake for 20-22 minutes.

Mix the frosting ingredients in a bowl with a whisk.

Frost by drizzling frosting over the rolls within one hour of serving for best taste and effect.